Bake cake in center of oven 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.

Serve a slice of cake and top with blueberry sauce. Drizzle with Bertolli Extra Virgin Olive Oil.

Notes

I added fresh cherries and strawberries to the marmellata, as well as ¼ cup pomegranate grenadine for extra soaking liquid. After the cake cooled, I crumbled it into pieces and layered the berries and cake in a glass jar.

Recipe by Cooking with Books at http://www.cookingwithbooks.net/2012/06/classic-olive-oil-cake-with-blueberry-marmellata.html